Swiss Rösti

Kartoffeln (Potatoes) was a common theme for me during my recent vacation while eating out, and the non-vegetarian ones I daringly tried were Huhnbrust (Hen breast), Perlhuhnbrust (Guinea fowl breast) and Lachs-Fisch (Salmon).

Fondue usually springs to mind when thinking about Swiss food, but, I was hooked on Rösti during my brief vacation in Switzerland.

As D jokes, Swiss Rösti is almost a glorified hashbrown dish, served with seasonal vegetables and eggs on the side.

Recipe is fairly simple, I have of course modified it a bit to cut down on fat. The authentic recipe uses a ton of butter apparently...

Procedure is simple: grate the potatoes and cook them (or, cook them and then grate them); heat some oil in a pan, add the grated potatoes, press down, season with salt and pepper, cook till it browns on the underside; use a plate to flip it and cook the other side if desired; serve hot with roasted vegetables and eggs.